Creamed Carrots: Crema de Zanahoria


Another easy one; to make with stuff from the veggie bin in the fridge.

I like mine on the thick side. You may make it more soupy.

Crema de Zanahoria : Creamed Carrots

Serves: 5


  • 700 gr carrots, peeled & chopped [1 1/2 #]
  • 1 onion, diced (maybe a shallot or 2 if you’ve got some)
  • 2 leeks, white part, chopped fine (or 1, or 3, or none)
  • olive oil
  • 1/2 t cumin
  • salt
  • pepper
  • 1/2 C dry white wine (I used cava)
  • 1 C cream
  • 1/2 C milk
  • 1/2 C carrot water


  1. Oil into a sauté pan
  2. Sauté the onions and leeks slowly, not browning
  3. Meanwhile, boil the carrots in water just barely not covering
    • Until they’re 1/2 cooked, just getting softer
    • Reserve the carrot-water when draining the carrots
  4. Carrots go into the pan with the onions and sauté lightly until tender
    • Add a tablespoon of carrot-water if things threaten to get burnt/toasty
  5. Set carrots and onion etc aside
  6. Deglaze the sauté pan with white wine, reduce by 1/2 or 2/3rds
  7. Put carrots, onions, leeks, & pan juices into a container and run the whole mess through a vegetable mill, or use a stick blender or a mixer of some sort
    • Get it as fine as can be. Add some carrot-water if it’s too thick to process properly.
  8. Put this goop into a pot on the stove and add the cream
  9. Heat and stir – do not boil
  10. Add 3 T olive oil, stir
  11. Season with the cumin, add salt and pepper
    • Taste it before continuing
  12. Add the milk – watch out for the thickness
  13. As required, add carrot-water to obtain a syrupy consistency
  14. Heat and stir – and taste
  15. When you feel it’s about right that means that you’re done

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